Rich Tender Beef and Vegetable Pie

Have I mentioned how much my family love a good ole pie? I think just the word pie makes you instantly think of hearty comforting food and that’s before you even know what the filling is.

and pie can come in such an array of different forms – potato topped, vegetable topped, pastry topped and well whatever you want to top it with kind of pies.

For me I love a rich beef pie, you know the sort I mean, right? tender chunks of beef in a tasty thick gravy is just the perfect combination.

Filo or Phyllo Pastry Topped Pie

When trying to eat healthier, that yummy puff or shortcrust pastry that tends to be the casing for most delicious pies, can come with quite a few calories and use up a good few of your daily syns/points allowance.

So what do you do when you really fancy that pastry filled pie? Compromise of course.

Filo or Phyllo Pastry is a great light and healthier choice while still giving that crunchy crispy golden topping. It works amazingly well for any kind of pie, savoury or sweet.

What about a Gluten Free Topping?

That’s a valid question too, how can you enjoy this pie if you are gluten free?

I recommend switching out the filo/phyllo pastry for a potato topping like I use on this “No Pastry” Pieand because potatoes are syn free, it will make this pie completely syn free if you go for that option. Hey even if you are not gluten free you might prefer this option, just to save some syns.

Rich Onion Gravy

When it comes to a pie, there is nothing better than a rich gravy that coats the meat and vegetables and this yummy gravy is homemade. Based on my amazing and popular Syn Free Gravy, which uses onion, stock and a few other ingredients.

Don’t try and rush the gravy stage, I know it may seem time-consuming, but trust me it’s worth it for that deep and rich flavour. If you want you can make the gravy part in advance the night day/night before so you are all ready to go with the remaining steps to the recipe.

The Best Beef for Steak and Vegetable Pie

Stewing beef (chuck beef), it is just the perfect cut for any kind of pie because it is perfect for this style of cooking and remains nice and tender.

It’s often on sale too here, so whenever it goes on sale I grab a large pack or two to turn into meals for the freezers and this week it was used in my Tuscan Beef Casserole and of course this amazing Epic Steak Vegetable Pie

Vegetables for Steak and Vegetable Pie

I kept it simple with just carrots and onion it’s the combo the kids love the most, so I like to keep them happy.

But don’t be afraid to vary it up with whatever you have, so long as you ensure you don’t pack it out too much so that it soaks up all that rich gravy you are really good to go with any vegetables you like, mushrooms, peas, leeks or even cubes of potato.

How to Serve this Epic Steak Vegetable Pie with Filo Pastry

The pie itself is pretty filling, so I paired it up with some healthy vegetables, which was some chopped kale and zucchini which I lightly sauteed in a pan with a little seasoning (paprika, garlic powder, onion powder, salt and black pepper).

Of course, there is nothing quite like Pie and Mash with Gravy too, so if you just can’t eat pie without mash, check out some of these mash recipes, there are a few to choose from.

Instructions

Spray a saucepan with some cooking oil spray over medium-high heat, add the onion and fry for a couple of minutes, until translucent.

Add in the garlic and continue to fry until the onions are softened (add in a little bit of stock if needed to prevent burning)

Add in the balsamic vinegar to deglaze the pan and heat until it reduces down and gives the onions and deep colour.

Add in the tomato puree (paste), beef stock, a pinch of thyme and bring to a boil, reduce heat and simmer for 20 minutes, then add to a blender and blend until smooth set aside. (can use a stick blender if you prefer).

For the pie

Season the beef with salt and black pepper, spray a deep frying pan over medium-high heat with some cooking oil spray, add the beef in two batches and fry until browned. Set aside.

Spray with some cooking oil spray add the onion and carrots and fry for a couple of minutes. Add in a couple of tbs of water to deglaze the pan.

Add back in the beef (with any juices) and pour in the gravy. Bring to a boil and then reduce heat and simmer covered for 1 hour and 30 minutes, until meat is lovely and tender.

Taste and season with salt and black pepper as needed

Preheat oven to 180c/fan 160c/350f (gas mark 4)

Add the beef, vegetables and gravy to an ovenproof dish. Then lightly crumple up one 1/2 of a filo sheet and place on top of the pie filling. Repeat with remaining filo pastry.

Lightly brush the top with beaten egg and spray over the top with cooking oil spray.

Place in the oven and bake for approx 20 minutes, filo pastry should be lovely and golden on top.

Serve and enjoy!!

Own Pressure cooker?

If so you can cook the beef stage of this recipe in your pressure cooker to save some time.

Brown the beef, onion and carrots as per the stove method above, add in the homemade gravy, stir to combine.

Add lid, closing valve (if not self-sealing), set to manual high pressure for 25 minutes, once cooking time is complete, let the pressure release naturally for 10 minutes and then you can release any remaining pressure.

Notes

Gluten Free - use gluten free stock and omit pastry using topping as on this 'No Pastry Pie'

*Suitable for freezing - filling only, I recommend freezing without the filo pastry topping and add the pastry when ready to cook.

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Nutritional information is an estimate and is to be used for informational purposes only

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Comments

Fabulously delicious recipe! Made it for our daughter when visiting, we demolished the lot! Yes, it is worth taking the time to make he onion gravy, it gave the pie a rich full flavour. Thumbs up all round! 5 stars!